Southwest Egg Rolls Chicken Beans (Printable version)
Crispy fried rolls packed with seasoned chicken, beans, corn, and melted cheese in a spiced Southwest blend.
# What you need:
→ Filling
01 - 1 cup cooked chicken breast, finely diced or shredded
02 - 1/2 cup canned black beans, rinsed and drained
03 - 1/2 cup frozen corn, thawed
04 - 1/2 red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1/2 cup shredded Monterey Jack cheese
07 - 2 tablespoons chopped fresh cilantro
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon fresh lime juice
→ Assembly
14 - 12 egg roll wrappers
15 - 1 egg, beaten for sealing
→ For Frying
16 - Vegetable oil for deep frying
# How to make it:
01 - Combine chicken, black beans, corn, red bell pepper, red onion, cheese, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and lime juice in a large mixing bowl. Mix until evenly distributed throughout the mixture.
02 - Position an egg roll wrapper on a clean surface with one corner facing you in a diamond orientation. Place approximately 2 heaping tablespoons of filling on the lower third section of the wrapper.
03 - Fold the bottom corner over the filling, then fold both sides inward toward the center. Brush the remaining top corner with beaten egg and roll up tightly to create a secure seal. Repeat process for all remaining wrappers and filling.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet or fryer. Heat to 350°F, maintaining temperature throughout frying process.
05 - Cook egg rolls in small batches, allowing adequate space between pieces. Fry for 3 to 4 minutes, turning occasionally, until exterior reaches golden brown color and becomes crispy.
06 - Transfer cooked egg rolls to paper towel-lined surface to absorb excess oil. Allow to cool for several minutes before serving to prevent burns.
07 - Present with salsa, guacamole, or ranch dressing as desired accompaniments.
# Expert tips:
01 -
- The combination of crispy wrapper and spicy, cheesy filling is absolutely addictive
- These freeze beautifully so you can always have party food ready on short notice
02 -
- Overcrowding the pan drops the oil temperature and makes soggy egg rolls
- Oil that is not hot enough will make the wrapper greasy instead of crispy
03 -
- Double fry them at 375 degrees for thirty seconds for extra restaurant style crunch
- Let the filling cool completely before wrapping to prevent soggy wrappers